Water continuous acidified food product

ABSTRACT

Acidified oil in water based food product which is a phase separated system comprising a biopolymer phase and a protein phase, wherein the volume fraction of the dispersed oil phase divided by the volume fraction of the protein phase is at least 0.25, preferably from 0.4 to 0.8, more preferred from 0.4 to 0.6.

FIELD OF THE INVENTION

The invention relates to a water continuous spreadable acidified foodproduct suitable for use as a table spread which product comprises a fatphase consisting at least partly of vegetable oil or marine oil,biopolymer, protein and optionally further ingredients.

BACKGROUND TO THE INVENTION

Water continuous spreads have been described in WO-A-97/04660 whichdiscloses a creamy, cultured dairy based water continuous spreadcomprising less than 35% fat, up to 4.5% milk protein, gelatin or agelatin replacer, the spread having a pH value between 4.6 and 5.2, andthe spread having a butter-like mouthfeel, texture and taste.

Such spreads are popular for use as an underlayer on bread but are alsoconsumed as such on toast and the like. These spreads in some aspectsresemble well known fresh cheese and other dairy products.

Both the protein and the dairy fat contribute to the texture in thesespreads, and it is possible to obtain products with the same firmnessfor different combinations of protein and fat concentrations. For dairyfat-based compositions, the high-protein/low-fat combinations areusually the most cost-effective solution to achieve maximal firmness.For compositions based on commonly used vegetable fat such as thosedisclosed in WO-A-97/08956, the situation is generally opposite: inthose products the cost-effective solutions tend to be thelow-protein/high-fat formulations, because at current market pricesdairy fat is much more expensive than most commonly used vegetable fats.

Improvement of firmness and texture of water continuous, oil containingspreads has been subject of many publications.

EP-A-864255 discloses very low fat spreads comprising a high amount of afructo-oligosaccharide (from 1 to 20 wt %) leading to products wherestructure is given at least partly by this biopolymer. Such high levelshowever may influence the mouthfeel of these products negatively.

It is further for example well known that increase of fat content willlead to harder products (Jost et al., J. Food Sci. 51, 440, 1986; vanVliet, Coll. Polym. Sci. 266, 518, 1988; Langley and Green, J. Text.Studies. 20, 191, 1989; Xiong et al., J. Food Sci. 56, 920, 1991; Yostand Kinsella, J. Food Sci. 58, 158, 1993). The fat in these productsplays a similar role as the ‘filler phase’ in a composite material. Theeffect of a fat droplet filler phase becomes more effective at higherfilling fractions.

However the increase of the fat content is in many cases undesired aslarge groups of consumers nowadays prefer food products which arereduced fat compared to for example margarine but which still show theadvantages of the high fat products. At these low filler fractions,however the contribution of the filler fraction to the firmness of theproduct is modest.

It is therefore an object of the current invention to provide a watercontinuous food product which contains a reduced amount of fat, i.e.from 5 to 40 wt % fat, the right balance of protein and biopolymer toobtain a creamy mouthfeel, but for which the product firmness can beeasily adjusted.

SUMMARY OF THE INVENTION

It has surprisingly been found that those water continuous products thatare based on a phase separated water phase comprising a biopolymer phaseand a protein phase and that show a specific ratio between the volumefraction of the dispersed fat phase and the volume fraction of theprotein phase, will meet at least part of the above objectives,especially in terms of firmness while using only a limited amount offat.

Therefore the invention relates to a food product comprising a dispersedoil phase and a continuous aqueous phase said product comprising from 5to 40 wt % fat, said fat being either a vegetable oil or marine oil or acombination thereof; or a combination of a dairy fat and a vegetable oilor marine oil, from 0.05 to 15 wt % protein, 0.01 to 3 wt % biopolymer,said food product having a pH value between 3.7, preferably 4.2 and 5.8,wherein the food product comprises a phase separated water phasecomprising a biopolymer phase and a protein phase, wherein the volumefraction of the dispersed oil phase divided by the volume fraction ofthe protein phase is at least 0.2, preferably at least 0.25, morepreferably at least 0.3.

In a further aspect the invention relates to a process for thepreparation of these products.

DETAILED DESCRIPTION OF THE INVENTION

The invention relates to spreadable food products. Spreadable is definedas being easily spread with a knife on a substrate such as bread,without tearing the bread at the ambient temperature of the productduring spreading. The products preferably are characterised by a Stevenshardness value hardness at 10° C. of about 40-700 g and of about 40-250g at 20° C. The method to determine Stevens hardness is described in theexamples. Preferred products show a Stevens hardness of from 50 to 500g, more preferred 100 to 500 g at 5° C. and from 50 to 250 g at 20° C.

In the description and claims where weight % is used this is weight % ontotal product weight unless otherwise is indicated.

In the description and claims the terms “oil” and “fat” are usedinterchangeably.

Volume fractions are defined on total product volume unless otherwise isindicated.

In the context of the invention protein phase is defined as the proteinrich part of the water phase that has formed upon phase separation. Inthe context of the invention the products may comprise more than oneprotein enriched phase which can be separated due to physical barrier ormay differ in type of protein. In the below the combination of proteinphases is referred to as “the” protein phase.

In the context of the invention the biopolymer phase is defined as theprotein depleted part of the water phase that has formed upon phaseseparation. Depending on the composition of the water phase more thanone biopolymer phase may form. For the purpose of the invention thecombination of biopolymer phases is referred to as “the” biopolymerphase.

The invention relates to water continuous spreads containing a dispersedoil phase.

Firmness of these products is defined in terms of the so called Stevenshardness as mentioned above. The method to determine Stevens hardness isdescribed in the examples.

It is well known that aqueous compositions comprising both proteins andbiopolymers such as polysaccharides can present a phase separation. Thismeans that above a certain concentration they no longer form ahomogeneous mixture in aqueous medium but separate spontaneously in twophases; one phase enriched in biopolymers and one phase enriched inprotein. The two phases can be quantified by centrifugation of a samplecontaining both ingredients in an aqueous medium.

Hence preferred products are those wherein the biopolymer and proteinare thermodynamically incompatible compounds in an aqueous medium.

The products according to the invention comprise a phase separated waterphase comprising a biopolymer phase and a protein phase. Without wishingto be bound by any theory it is believed that the protein is present inthe form of an acidified protein network containing protein coated fatdroplets which are the dispersed phase. The biopolymer phase isseparately present and preferably forms the remainder of the aqueousphase.

The products according to the invention comprise a dispersed fat phase.Without wishing to be bound by any theory it is believed that in theproducts according to the invention, the fat droplets are coated byprotein and hence will mimic protein particles in many aspects. Whenstudied under a microscope the products according to the inventionpreferably show a continuous aqueous phase in which a fat phase isdispersed in the form of fine droplets that are preferably at leastpartly coated with protein. Preferably at least 75% vol % , morepreferred at least 90 vol % of the fat droplets is in the protein phase.

Optionally part of the fat droplets is located at the interface betweenthe protein phase and the biopolymer phase. Occasionally some fatdroplets will be found in the biopolymer phase.

Most preferred essentially all of the fat droplets are within theprotein phase.

Without wishing to be bound by any theory, it is believed that the phaseseparation leads to a concentration of the fat droplets in the proteinphase. This concentration in turn enables a high influence of fatcomposition, especially in terms of solids, on the final productfirmness. Therefore the volume fraction of the dispersed oil phasedivided by the volume fraction of the protein phase is at least 0.2,preferably at least 0.25, more preferably at least 0.3.

According to an even more preferred embodiment the volume fraction ofthe dispersed oil phase divided by the volume fraction of the proteinphase is at least 1, more preferred from 1 to 2, most preferred from 1.2to 2 when measured in the final product under acidic conditions (pH lessthan 6).

The average diameter D_(3,3) of the fat droplets is preferably from 0.1to 20 μm, more preferred from 0.5 to 5 μm with sigma less than 1, morepreferred from 0.1 to 0.8. It is believed that the smaller the averagediameter, the firmer the product will be.

The combination of a phase separated water phase with a dispersed fatphase of which the majority is present in only one of the two phases wasfound to lead to products for which the firmness is easily adjusted.

In the products according to the invention the biopolymer is present inthe form of a biopolymer phase. Preferably the volume fraction of thebiopolymer phase is from 0.2 to 0.5.

For the purpose of the invention the term biopolymer is defined suchthat it does not encompass protein. The biopolymer is selected fromthose biopolymers which phase separate with protein in an aqueous mediumunder the conditions of the current food product.

It will be appreciated that the selection of such biopolymer will dependon the protein that is applied. In general the following biopolymerstend to phase separate with protein in aqueous medium. Therefore thebiopolymer is preferably selected from this group comprising locust beangum, guar gum, tara gum, amylopectin, methylcellulose, alginate, starch,modified starch, high molecular weight pectin or combinations thereof.

Most preferably the biopolymer is selected from the group comprisinglocust bean gum, guar gum, tara gum, methylcellulose, alginate, orcombinations thereof.

The concentration of biopolymer in food product according to theinvention is from 0.01 to 3 wt %, preferably from 0.1 to 1.5 wt %. Itwill be appreciated that each individual biopolymer will have its ownoptimal concentration which may depend on other characteristics of thefood product such as the protein source, pH and salt content.

For example if locust bean gum is applied in combination with buttermilk powder at a concentration of from 5 to 12 wt %, the concentrationis preferably from 0.15 to 0.45 wt %.

The protein is preferably selected from the group of comprising milkprotein, soy protein, pea protein or combinations thereof. The use ofmilk protein as at least part of the protein is highly preferred becauseof the positive effect of milk protein on the taste and flavour of thefinal product.

Suitable sources of milk protein are for example selected from the groupcomprising milk, skimmed milk powder, butter milk powder, butter serumpowder, whey powder, whey powder, whey protein concentrate, whey proteinisolate, caseinate. The most preferred protein is protein originatingfrom butter milk because of its superb taste and flavour contribution.

The amount of protein is from 0.05 to 15 wt %, preferably from 2 to 10wt %, more preferred from 2 to 6 wt %. In general the lowest possibleprotein concentration is most advantageous because of cost reasons.

The products according to the invention comprise from 5 to 40 wt % fat.Preferred products comprise 15 to 35 wt %, more preferred from 20 to 35wt % fat.

The fat is either a vegetable oil or marine oil or a combinationthereof; or a combination of a dairy fat and a vegetable oil or marineoil.

If dairy fat is used, the amount is preferably below 45% of the totalfat. It has surprisingly been found that the firmness of the productscan be adjusted accurately by adjusting the solids content of the fat.On the basis of generally known principles of the mechanical propertiesof composite materials, it was expected that the known measures ofincrease of fat content and protein content would influence the firmnessof the final product. The unexpected large effect of solid fat contentin the dispersed phase is surprisingly higher under the conditions ofphase separation and phase volume of fat to protein in accordance withthe current invention.

Preferably the solids content of the fat or fat blend that forms thedispersed phase is from 5 to 95% at 10° C., from 1 to 50% at 20° C. andfrom 0 to 10% at 35° C. More preferred the solids content is from 25 to75% at 10° C., from 7.5 to 35 at 20° C. and from 0 to 5% at 35° C. Evenmore preferred the solids content is from 60 to 75% at 10° C., from 10to 35% at 20° C. and from 0 to 5% at 35° C.

Even more preferred the same profile of solid fat is determined for theisolated fat phase of the product after it has been removed from theproduct. The method to determine solid fat content and the method toisolate the dispersed fat phase from the other ingredients of theproduct is disclosed in the example.

The above solid fat profile can be obtained by a variety of fats orcombination of fats in a fat blend. The fat is preferably selected fromthe group comprising coconut oil, palm oil, palm kernel oil, soybeanoil, rapeseed oil, sunflower oil, safflower oil, or fully or partiallyhardened fractions thereof.

More preferably the fat is selected from the group comprising coconutoil, hardened coconut oil, palm oil fractions or a combination thereof.

Optionally the fat is an interesterified fat blend. In a furtherpreferred embodiment, the total amount of saturated fatty acidcomponents in the fat is less than 45 wt %, based on the total amount offatty acid components, and further preferred less than about 30 wt %.

Optionally the products according to the invention comprise emulsifier.For the purpose of the invention the term emulsifier does not encompassprotein. However very high amount of emulsifier are preferably avoidedas this could lead to a change in texture in terms of the contributionof the fat droplets to firmness of the product. Preferably the amount ofemulsifier is below 1.3 wt %, more preferred below 1 wt %, even morepreferred below 0.5%. Most preferred the product is essentially free ofemulsifier. Suitable emulsifiers are for example monoglycerides(saturated or unsaturated), diglycerides, phospholipids such aslecithin, Tween™, (sorbitan monostearate).

Optionally, usual additives for emulsions such as salt, herbs, spices,flavours, colouring matter, preservatives and the like may be added,although it is believed that for obtaining a suitable underlayer none ofthese is needed.

Normally, for use as a spread at least some salt will be present. Theamount of salt may vary depending on the consumer preference in aspecific country, but amounts between 0.2 and 1.5 wt % are generallyrecommended. The preferred salt is sodium chloride.

The products have a pH between about 3.7 and 5.8, preferably 4.2 to 5.8,more preferably between 4.5 and 5.2, and most preferred between 4.6 and5.0.

Acidification of the starting ingredients to this pH can be obtained byany suitable method such as microbial acidification or chemicalacidification for example using glucono deltalactone or anotheracidifying agent. The pH can be further adjusted by the use of a basesuch as sodium hydroxide.

For obtaining further improved spreadability and mouthfeel, in oneembodiment of this invention preferably some gelatin will be present.The product preferably comprises at least 0.5 wt % gelatin (based ontotal weight of the product), and further preferred at least 0.6 wt %.No further beneficial effect was observed for levels above 2%, comparedto 2% levels. It was found that if gelatin of a bloom strength of 250 isused, the best products are obtained if 0.8-1.2 wt % gelatin is used,based on fat free material. Preferred is to use 1.1 wt % gelatin. Ifgelatin of another bloom strength is used, other weight ranges areapplied providing an equivalent structuring performance.

As these days it is sometimes desired to have no gelatin present inconsumer products, a specific embodiment of this invention allows thatinstead of gelatin, a so called gelatin replacer is used. Gelatinreplacers are components or compositions which have similar mouthfeelbehaviour, and similar performance, such as water binding and meltingproperties compared with gelatin. Examples of suitable gelatin replacersare described in, inter alia, European Patent Application EP 496466 andin EP 474299 and are often very specific or specifically treatedcomponents or compositions.

The product according to the invention optionally comprises otheringredients such as herbs, flavour or colour components, gelatin.

It is also an object to provide a mildly, neutral tasting product havinga closed keepability of several weeks. In a preferred embodiment, theproducts of the invention have a closed keepability of 8 weeks or more,which means that no change of taste and structure occurs on storage forsuch a period.

In a further aspect the invention relates to a process for thepreparation of the above products. Any suitable process can be usedprovided that in at least one stage of the process phase separationbetween the protein phase and the biopolymer phase is obtained.

Therefore the invention also relates to a process for the preparation ofa food product comprising a dispersed oil phase and a continuous aqueousphase said product comprising from 5 to 40 wt % fat, said fat beingeither a vegetable or marine fat or a combination thereof; or acombination of a dairy fat and a vegetable or marine fat, from 0.05 to15 wt % protein in the form of a protein phase, 0.01 to 3 wt %biopolymer, having a pH value between about 3.7 and 5.8, preferably 4.2and 5.8, said process comprising the steps of:

-   -   a) preparation of an aqueous phase comprising protein and        biopolymer    -   b) mixing the aqueous phase with a fat phase at a temperature of        a about 40 to 70° C.    -   c) heating the mixture obtained in step (b) for pasteurisation        or sterilisation    -   d) homogenisation of the mixture of step (c) at a pressure of        between 100 and 400 bar, preferably at a temperature above the        melting point of the fat    -   e) acidification to a pH from about 3.7 to 5.8, preferably 4.2        to 5.8    -   f) homogenisation at a pressure of between 100 and 400 bar        preferably at a temperature above the melting point of the fat.

Preferably during at least one stage of the process the biopolymer andprotein phase separate.

The phase separation is preferably obtained by maintaining the pH instep (a) to (e) at from 5.2 to 8, preferably from 6.0 to 7.0. Theoptimal pH was found to be dependent among others on the isoelectricpoint of the protein. Phase separation is therefore preferably obtainedat a pH above this point because at lower pH precipitation of theprotein may result, especially at specific temperatures. An averageisoelectric point is about 5.2. The pH may optionally be set higher thanpH 8.

In case the products are acidified microbiologically it is preferredthat the cultures are made inactive after the acidification. The productof the invention can contain some spore formers which are not destroyedby pasteurization, but cannot grow under the chilled storage conditionsused for the presently claimed products.

Furthermore in case of microbiological acidification it is preferredthat after step d) the composition is set to a temperature of from 5 to50° C.

After step (f) the products may be filled in containers either before orafter including a cooling step to a temperature of from 5 to 10° C.

For obtaining an increased closed keepability the product is filled intocontainers while at a temperature in excess of 65° C. which containersthen are hermetically sealed. By filling at a temperature in excess of70°, a still better keepability is obtainable. By this highertemperature, the shelf life of the product in the closed container canbe 8 weeks or even more.

In the process, acidifying and homogenization as indicated in step canbe carried out in any order. It is preferred to homogenize at atemperature above 60° C.

The homogenisation in step (d) and (f) can be combined into onehomogenisation step which is either carried out before or afteracidification. The separation in two homogenisation steps is preferred.

According to another embodiment of the invention the food product isprepared in a process wherein at least part of and preferably all of thebiopolymer is added after acidification.

In another aspect the invention relates to use of a fat which is atleast partly crystallised at a temperature between 0 to 40° C., toincrease the firmness of an oil in water emulsion with 5 to 40 wt % fat.

According to the explanation provided above, it was surprisingly foundthat oil in water emulsions comprising a fat blend which is at leastpartly crystallised under the product's conditions, increases thefirmness of the product, compared to a fat blend which is a liquid oil;i.e. which does not show crystallisation at any of the temperaturesbetween 0 and 40° C.

Also it was unexpectedly found that increasing the solid fat content ofthe dispersed fat phase in oil in water emulsions comprising from 5 to40 wt % increases the firmness of the products.

The fats that are at least partly crystallised at a temperature between0 and 40° C. are preferably vegetable fats or comprise a combination ofvegetable fat and dairy fat. Most preferred the solids content of thefat or fat blend that forms the dispersed phase is from 5 to 95% at 10°C., from 1 to 50% at 20° C. and from 0 to 10% at 35° C. More preferredthe solids content is from 25 to 75% at 10° C., from 7.5 to 35% at 20°C. and from 0 to 5% at 35° C. Even more preferred the solids content isfrom 60 to 75% at 10° C., from 10 to 35 at 20° C. and from 0 to 5% at35° C.

EXAMPLES

General

Method to Determine D_(3,3)

The fat droplet size was measured using a well known low resolution NMRmeasurement method. Reference is made to Goudappel, G. J. W. et al;Journal of colloid and interface science 239, 535-542 (2001).

Method to Determine Solid Fat Content

The solid fat content (%) can be measured by a suitable analyticalmethod such as NMR. The method used is low resolution NMR with BrukerMinispec apparatus. Reference is made to the Bruker minispec applicationnotes 4,5 and 6.

The percentage of solid fat determined by the low resolution NMRtechnique is defined as the ratio of the response obtained from thehydrogen nuclei in the solid phase and the response arising from all thehydrogen nuclei in the sample. The product of this ratio and one hundredis termed the low resolution NMR solids percent. No correction is madefor variations in the proton density between solid and liquid phase. TheNMR solids percent for a sample measured at t ° C. was given the symbolN_(t).

Suitable instruments adapted to determine the solids fat content are theBruker Minispecs p20i™, pc20™, pc120™, pc120s™, NMS120™ and MQ20™.

Stabilization and tempering procedure was as follows:

-   -   melt fat at 80° C.    -   5 minutes at 60° C.    -   about 1 day at 0° C.    -   30-35 minutes at each chosen measuring temperature.        Determination of Phase Separation

The preferred method is the method where phase separation is determinedunder acidic conditions in the final product. According to this methodproduct was poured into tubs and centrifuged at about 1.000 to 5.000 gat 30° C. until phase separation was complete. The preferred force isaround 3.000 g.

In an alternative embodiment the aqueous phase comprising biopolymer andprotein, before acidification under neutral conditions, was poured intubes that were centrifuged at 50° C. for 2 h at a speed of 1053 rpmusing a Gerber centrifuge.

For each method phase volumes for upper biopolymer-rich and lowerprotein-rich phase were quantified for each tube.

Protein Analysis in Biopolymer and Protein Phases

The protein content of the LBG and protein phases after centrifugationwas analysed using the Kjeldahl method.

Stevens Hardness

The firmness of the products is determined by measuring the forcerequired to penetrate a cylindrical probe in the product. Sample height5 cm; cylindrical probe of 0.5 inch thickness; compression rate 2 mm/s;penetration depth 20 mm. The samples are stored for 7 days at 5° C., andstored at 5, 10, 20, 25, or 35° C. for 4 h before the firmnessmeasurement. TABLE 1 Compositions Wt. % on Ingredient product Fat 25.0Butter Milk 10.0 Powder (BMP) Locust Bean Gum 0.3 (LBG) Gelatin 0.7 Salt0.3 Lactic acid (LA 0.58 88% pure) Demineralised Up to 100% water

The fat type varied for example 1-4

Example 1

Fat blend: sunflower oil; N line:

-   -   Solids content at 10° C. (N10): 0    -   Solids content at 20° C. (N20): 0    -   Solids content at 35° C. (N35): 0

Example 2

Fat blend: mixture of sunflower oil, hardened coconut oil and a palm oilfraction; N line:

-   -   Solids content at 10° C. (N10): 25.6    -   Solids content at 20° C. (N20): 7    -   Solids content at 35° C. (N35): 0

Example 3

Fat blend: mixture of hardened coconut oil and a palm oil fraction; Nline:

-   -   Solids content at 10° C. (N10): 64.9    -   Solids content at 20° C. (N20): 12.5    -   Solids content at 35° C. (N35): 0.3

Example 4

Fat blend according to example 2 but containing 15% BMP at constant LBGlevel.

Process

Water phase and fat phase ingredients except for acids were mixed atabout 60° C. After mixing the composition was pasteurized at 85° C. for10 minutes, and cooled down to 44° C., after which homogenisation at 200bar took place. To the homogenized composition acid was added, until apH of about 4.8 was reached. Followed by heating the mixture to 85° C.The obtained product was homogenized at 300 bar, and subsequently heatedto a temperature of 75° C. for filling the small containers. The productwas cooled down to below 10° C. and stored at chill temperature.

Results: Parameter Example 1 2 3 4 Stevens 74.5 203.5 278.8 262.0 valueat 5° C. Phase 0.25 0.25 0.25 0.25 volume oil phase (Po) Phase AboutAbout About About volume 0.14^(a) 0.14^(a) 0.14^(a) 0.21^(a) protein0.375^(b) 0.375^(b) 0.375^(b) 0.44^(b) phase (Pp) Po About About AboutAbout divided 1.8 1.8 1.8 1.2 by Pp^(c)^(a)determined with preferred method under acidic conditions.^(b)determined under neutral conditions, before acidification^(c)determined using value (a).

It is clear from the above data that the increase of solids content ofthe fat blend in ex 1-3 leads to increased products firmness.

Example 5

A product was prepared according to the process of example 1-4.

Composition (wt %):

-   -   0.45% whey protein from 3.0% Sweet Whey Powder (powder contained        15% protein)    -   4.68% soy protein from 5.5% Soy Protein Isolate (powder        contained 85% protein)    -   0.7% guar powder    -   26% fat

Fat blend was a blend of sunflower oil and an interesterified nd of palmoil and palm kernel oil: T(° C.) Solid Fat Content(%) 5 25.7 10 22.9 1518.5 20 14.2 25 10.6 30 7.9 35 4.9 40 2.0 45 0.0 50 0.0

The resulting product showed a Stevens firmness at 5° C.: 186±15 g.

Phase volume distribution:

-   -   protein: about 0.2 when determined under acidic conditions with        preferred method and about 0.41 protein phase volume when        determined under neutral conditions.    -   thickener: 0.33    -   fat: 0.26    -   The ratio of phase volume of oil phase to protein phase was        about 1.3.

Example 6

Composition: Ingredient Example 6 7 8 Fat (mixture 22 27 8 of palm oiland coconut oil) Milk protein 3.43 5.13 6.6 (skim milk powder and wheyprotein isolate, whey protein to casein ratio is about 1) Locust bean0.3 0.24 0.3 gum salt 0.3 0.3 0.3 Potassium 0.1 0.1 0.1 sorbate acid TopH 4.8 To pH 4.8 To pH 4.8 water Up to 100 wt % Up to 100 wt % Up to 100wt %

Results:

Phase volume oil phase divided by protein phase:

-   -   Example 6: about 2    -   Example 7: about 1.8    -   Example 8: about 0.3

Stevens value at 5° C.:

-   -   Example 6: 156 g    -   Example 7: 609 g    -   Example 8: below 40 g

1 Food product comprising a dispersed oil phase and a continuous aqueousphase said product comprising from 5 to 40 wt % fat, said fat beingeither a vegetable oil or marine oil or a combination thereof; or acombination of a dairy fat and a vegetable oil or marine oil wherein theamount of dairy fat is below 45% of the total fat, from 0.05 to 15 wt %protein, 0.01 to 3 wt % biopolymer, said food product having a pH valuebetween 3.7 and 5.8, preferably between 4.2 and 5.8, wherein the foodproduct comprises a phase separated water phase comprising a biopolymerphase and a protein phase, wherein the volume fraction of the dispersedoil phase divided by the volume fraction of the protein phase is atleast 0.2, preferably at least 0.25, more preferably at least 0.3. 2Food product according to claim 1 wherein the biopolymer is present inthe form of a biopolymer phase and wherein the volume fraction of thebiopolymer phase is from 0.2 to 0.5. 3 Food product according to claim 1wherein the volume fraction of the dispersed oil phase divided by thevolume fraction of the protein phase is at least 1, more preferred from1 to 2, most preferred from 1.2 to
 2. 4 Food product according to claim1 wherein the biopolymer and protein are thermodynamically incompatiblecompounds in an aqueous medium. 5 Food product according to claim 1wherein the biopolymer is selected from the group comprising locust beangum, guar gum, tara gum, amylopectin, methylcellulose, alginate, starch,modified starch, high molecular weight pectin or combinations thereof. 6Food product according to claim 1 wherein the protein is selected fromthe group comprising milk protein, soy protein, pea protein orcombinations thereof. 7 Food product according to claim 1 wherein theamount of fat is from 15 to 35 wt %, more preferred from 20 to 35 wt %.8 Food product according to claim 1 wherein the fat phase afterisolation from the product is characterised by a solids content of from60 to 75% at 10° C., from 10 to 35% at 20° C. and from 0 to 5% at 35° C.9 Food product according to claim 8 wherein the fat is selected from thegroup comprising coconut oil, hardened coconut oil, palm oil fractionsor a combination thereof. 10 Process for the preparation of a foodproduct comprising a dispersed oil phase and a continuous aqueous phasesaid product comprising from 5 to 40 wt % fat, said fat being either avegetable or marine fat or a combination thereof; or a combination of adairy fat and a vegetable or marine fat, wherein the amount of dairy fatis below 45% of the total fat, from 0.05 to 15 wt % protein in the formof a protein phase, 0.01 to 3 wt % biopolymer, having a pH value between3.7 and 5.8, preferably 4.2 and 5.8, said process comprising the stepsof: a) preparation of an aqueous phase comprising protein and biopolymerb) mixing the aqueous phase with a fat phase at a temperature of a about40 to 70° C. c) heating the mixture obtained in step (b) forpasteurisation or sterilisation d) homogenisation of the mixture of step(c) at a pressure of between 100 and 400 bar, preferably at atemperature above the melting point of the fat e) acidification to a pHbetween 3.7 and 5.8, preferably 4.2 to 5.8 f) homogenisation at apressure of between 100 and 400 bar preferably at a temperature abovethe melting point of the fat. 11 Process according to claim 10 whereinduring at least one stage of the process the biopolymer and proteinphase separate. 12 Process according to claim 10 wherein phaseseparation is obtained by maintaining the pH in step (a) to (e) at from5.2 to 8, preferably from 6.0 to7.0. 13 A food product according toclaim 1 wherein the ffat is at least partly crystallised at atemperature between 0 to 40° C., to increase the firmness of the oil inwater emulsion with 5 to 40 wt % fat.